Smiling Cookies
I made the Zâmbăreți cookies for the holidays, and since then, they have remained among my favorites. The process is simple but requires a little patience with the dough. What I liked about this recipe is that everything goes quickly if you have the ingredients at room temperature, and the filling with jam provides the main flavor. You don’t need sophisticated tools, just a food processor, a cookie cutter, and baking paper. They haven't always come out perfectly round, but that doesn't matter for the taste.
Quick Info
Total time: approx. 1 hour 15 minutes
Preparation time: 35 minutes (including dough cooling)
Baking time: 15-20 minutes/tray
Servings: 20-22 cookies (depends on the size of the cutter)
Difficulty: easy
Recipe type: holiday cookies, quick dessert
Ingredients
250 g all-purpose flour
125 g soft butter (or baking margarine)
100 g sugar
1 medium egg
1 packet vanilla sugar
1/2 packet baking powder
a pinch of salt
60 g peach jam (or any other jam without large fruit pieces)
powdered sugar (optional, for decoration)
Preparation method
1. I put the sifted flour and baking powder in the bowl of the food processor. Over them, I added the soft butter, cut into cubes, the egg, sugar, vanilla sugar, and salt. I mixed briefly, just enough to combine the ingredients into a crumbly dough.
2. I took the dough out onto a lightly floured surface and gathered it by hand, kneading very little, just enough to hold together. I wrapped the dough in plastic wrap and put it in the fridge for 30 minutes.
3. After cooling, I let it sit for a few minutes at room temperature. Meanwhile, I preheated the oven to 180°C and prepared a tray with baking paper.
4. I rolled out the dough into a thin layer, about 3 mm thick. I cut out pairs of shapes (to have an even number), and for half of them, I made holes for the 'sandwich' look.
5. I placed the cookies on the tray, leaving space between them, and baked for 15-20 minutes until they were lightly colored at the edges without letting them brown too much.
6. After baking, I let them cool completely on a rack.
7. I took the cookies without holes, turned them upside down, and placed half a teaspoon of jam in the center. I pressed a cookie with holes on top gently.
8. Finally, if I want them to be sweeter or more festive, I dust them with powdered sugar.
Why I make this recipe often
I return to this recipe because the dough is easy to work with, doesn’t require hard-to-find ingredients, and can be adapted to any jam I have at home. They don’t harden quickly and keep well for a few days. They are great for packing or with coffee.
Tips and variations
Tips
- The butter should be soft but not melted.
- Don’t over-knead the dough, just until it comes together.
- If it’s too warm in the kitchen and the dough becomes sticky, put it in the fridge for another 10 minutes before rolling out.
- Try not to let the cookies brown too much; they come out more tender if they are just lightly golden at the edges.
Substitutions
- The butter can be replaced with baking margarine, but the final texture will be slightly different.
- Vanilla sugar can be replaced with vanilla extract, or you can omit it entirely if you prefer less flavor.
- Peach jam can be substituted with any thicker jam without large fruit pieces – apricot, strawberry, or raspberry.
Variations
- For crunchier cookies, roll the dough a bit thinner.
- You can cut out different shapes, not just round ones.
- Instead of powdered sugar, you can sprinkle some ground nuts or coconut on top before baking.
Serving ideas
- They are good with tea or coffee at breakfast.
- They work well on a holiday dessert platter or when you have guests.
- They can be packed for school or work.
Frequently asked questions
1. What do I do if the dough is too sticky and I can’t roll it out?
Add a very little flour on the surface and on the rolling pin, but don’t add too much flour to the dough. If it’s too warm, let the dough chill in the fridge for another 10-15 minutes.
2. Should the jam be thick or soft?
It’s best if the jam is thicker, so it doesn’t ooze out of the cookies. If it’s too runny, you can strain it in a sieve to remove some syrup.
3. Can I freeze the raw dough?
Yes, the dough can be frozen, well wrapped in plastic. When needed, let it thaw in the fridge overnight and continue with rolling out.
4. Can I make them without a food processor?
Yes, the ingredients can be mixed by hand, but use soft butter and work quickly so it doesn’t warm up too much.
5. Can I use just the yolk or just the white for the dough?
For this recipe, the whole egg helps bind the dough. If you use just the yolk, they will be more tender, but you may need to adjust the flour amount.
Nutritional values
Approximately, for one complete cookie (from the above recipe, without extra powdered sugar):
Calories: 95 kcal
Protein: 1.2 g
Fat: 4.8 g
Carbohydrates: 11.6 g
Sugars: 5.5 g
These values are indicative and may vary depending on the type of butter and jam used. The cookies are sweet and quite filling, especially if filled generously.
Storage and reheating
Cookies are best stored in a sealed container at room temperature for up to 4-5 days. If you use wetter jam, the inside may soften slightly after two days but won't become unpleasant. I do not recommend reheating them – they are better at room temperature. If you want to keep them longer, store the cookies empty separately and assemble with jam only before serving.
Ingredients: 250 g flour, 125 g soft butter, 100 g sugar, 1 egg, 1 packet of vanilla sugar, 1/2 packet of baking powder, a pinch of salt, 60 g peach jam
